Originally published on Fri January 4, 2013 11:40 am
The holidays are finally wrapping up. So after you repack the twinkly lights, and the tinsel goes into the trash, what should you do with that once beautiful spruce standing in your living room? Why not drink it?
Well, not exactly as is. The needles, shoots, light-green tips and inner bark of the popular conifer have been used for centuries to brew forest-scented tea, soft drinks and beer. And it seems that fresh evergreen flavor may be making a comeback.
Originally published on Fri December 14, 2012 12:50 pm
The world isn't going to end next Friday, but Dec. 21, 2012, has come to be known as the Mayan apocalypse because that's when the Mayan calendar ends. As scientists have told us repeatedly, the end of the calendar year was actually a time for celebration and renewal — the equivalent of an ancient New Year's Eve. So breweries around the country have decided to celebrate with — what else? — beer.
Originally published on Wed November 14, 2012 9:19 am
Scientists may have finally solved a problem that has plagued beer drinkers for ages: Insufficient foam resiliency.
As any beer drinker can tell you, a tall glass of lager without a white, foamy head on top just doesn't look right. And even if you start out with one, it can dissipate fast. And that's just sad.
Now, microbiologists have identified the specific gene in yeast responsible for a beer's head and they say this discovery can lead to stronger, longer lasting, more aesthetically pleasing foam on your favorite brews.